SSC

Ice Cream Bread! Anyone heard of this? Use any flavor of Ice Cream..just make sure it's not non-fat or low-fat.

2 cups Ice Cream 1-½ cup Self-Rising Flour

Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8×4 inch loaf pan. Bake at 350 degrees for 40 to 45 minutes or until a wooden pick inserted in the center of the bread comes out clean. Remove from the pan, and cool on a wire rack.

Preheat oven to 350 degrees. Dump both of the fruits & their juices into a 9 x 12 Pyrex baking dish. Pour the dry cake mix on top of the fruit & spread out evenly. Mix oatmeal & coconut & sprinkle over cake mixture with fingers. Melt butter & pour on top evenly. It should cover the entire cake mix. Bake for one hour & serve with ice cream.

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.

Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.

Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.

Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.

Preheat oven to 350 degrees. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.

In a medium saucepan, melt butter over medium heat. Add brown sugar, whisking to combine. Add brandy, whisking to combine. Add cream, whisking until smooth. Cook, whisking frequently, until sauce is heated through, 2 to 3 minutes. Sauces can be made ahead and stored in the refrigerator. Reheat in the microwave before serving.

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.

-Preheat oven to 350 degrees Fahrenheit-Take two oreos and stack them with peanut butter (A layer in the middle and on top).-Place the stack in a cupcake liner.-Place liners in a muffin tin.-Make brownie mix according to box-Pour brownie mix over cookie stack-Bake for 20 minutes or until cooked-Pull out of the oven and let cool

Preheat the oven to 350F. Toss together the diced fruit in an 8" square baking dish. In a small dish, whisk together 3 tablespoons sugar, cornstarch, and 1/4 cup flour. Toss that mixture along with the 3 tablespoons reserved pineapple juice with the diced fruit. In a medium bowl, whisk together the remaining 1/4 cup flour, baking powder, salt, and brown sugar. Add the cold butter cubes and use a fork or pastry cutter to break the cold butter into the flour mixture. Add the oatmeal and toss together. Pour the oatmeal mixture over the prepared fruit. Place in the oven and bake 30 to 35 minutes, or until juices from the fruit bubble up around the sides of the pan. Remove the crumble from the oven and let cool 15 minutes before serving. Garnish with custard or frozen yogurt.

1. Stack all of the melon slices on top of each other, and cut inside the rind of the smallest round, creating four pieces of melon that are uniform in size.2. Remove the seeds from the cantaloupe and honeydew. Set melon slices aside.3. Scoop the coconut cream off the top of the coconut milk and place in a medium bowl. Using an electric mixer, mix until smooth.4. Add powdered sugar and almond extract; mix until smooth.5. Pat a slice of watermelon dry with a paper towel and place on a serving plate. Add a generous layer of coconut frosting. Pat cantaloupe dry and add to cake, add another generous layer of frosting, pat honeydew dry and add to cake.6. In a small bowl, combine ¼ cup pistachios and ¾ cup coconut frosting. Use it to fill in the center of the cantaloupe and honeydew.7. Add another generous layer of frosting. Pat the final slice of watermelon dry and add to the top of the cake.8. Frost the entire cake and garnish with remaining pistachios and blueberries. Chill for 2 hours before serving.

Gather ingredients.

Stack two ¾” thick slices of watermelon, one ¾” thick slice of cantaloupe, and one ¾” thick slice of honeydew on top of each other, and cut inside the rind of the smallest round, creating four pieces of melon that are uniform in size.

Remove the seeds from the cantaloupe and honeydew. Set melon slices aside.

Scoop the coconut cream off the top of four 13.5 oz cans of coconut milk that have been refrigerated overnight to firm up the cream, and place in a medium bowl.

Add ¾ cup powdered sugar.

Using an electric mixer, mix until smooth.

Add ½ t almond extract. Mix until smooth.

Pat a slice of watermelon dry with a paper towel and place on a serving plate.Add a generous layer of coconut frosting.

Pat cantaloupe dry and add to cake, add another generous layer of frosting.

Taco Shells Using a 3.5" circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco). Combine sugar & cinnamon in a bowl and set aside. Heat about 1 1/2" of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly. Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the cinnamon sugar. Set on a pan to cool. You can leave these at room temperature for up to 3 days. Filling Peel and dice apples. Toss with lemon juice. Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. Add about 1/4 cup water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon cornstarch into remaining water and add to pan. Continue cooking until most of the liquid is gone and apples are soft. Assembly (see note below for serving suggestions) Fill each taco shell with about 2 tablespoons of pie filling (will vary based on shell size) and top with frozen whipped topping and a drizzle of caramel sauce if desired.

A simple pie made from a sweetened peach filling that tops a single pie crust. The pie crust edges are lightly folded back over the peaches. No crimping is needed. Fresh or frozen peaches can be used. If frozen, defrost before using.

4 cups sliced peaches, frozen or fresh. If frozen, thaw before using

juice of one lemon

1/2 cup all-purpose flour

1 cup granulated sugar

1/2 teaspoon ground cinnamon

A crust for a single 9-inch pie, homemade or store-bought

1 tablespoon half and half or cream

1 tablespoon raw or granulated sugar

Rustic Peach Pie. Sweetened peaches are placed on a single pie crust. The edges of the pie crust are formed free hand over the peaches.

Place peaches in a large bowl and add lemon juice. Gently toss.

Add flour, sugar and ground cinnamon to a small bowl and mix. Add flour mixture to peaches and gently mix.

Roll out crust to a 12 inch circle on parchment paper or a baking mat and place on a baking sheet. Don’t stress over the shape. It doesn’t have to be perfect.

Gently pour peaches in center of crust and spread out leaving approximately a 2 inch border.

Fold edges of crust over the filling. Lightly brush the edges of the crust with half and half and sprinkle with sugar.

Bake in a 375 preheated oven for 55 minutes or until the crust is brown and the filling is bubbly.

1 can of Grands Flaky Layers Biscuits1 Box of instant Vanilla, or chocolate, or Nutella1/4 Cups of powdered sugar mixed with Cinnamon (your taste)Oil for fryingA flavor injector , or a pastry frosting tip will work too!Directions:

Unroll the biscuits and cut them into fourths. Roll each piece into a ball…Prepare the instant Vanilla pudding according to the directions and set aside..or feel free to make your own Pastry Cream, or chocolate pudding or maybe you like to try NutellaIn a medium pot heat up about 2″ of oilPlace about 5 balls at a time into the hot (350 degrees) oil and fry until both sides are evenly golden…Carefully inject each popper with some of the Vanilla Pudding. ( lo que usted quiera)Sprinkle with cinnamon powdered sugar on them . Another good idea is to dip chocolate ..

In medium saucepan, melt oil, chocolate chips, and cocoa together over medium low heat. Remove from heat and stir in sugar, eggs, vanilla and zucchini. Stir in dry ingredients, then pour into prepared pan. Spread out evenly and bake 15-20 minutes or until toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}

While brownies are baking, melt butter, cocoa powder, chocolate chips and milk together and simmer gently 1 minute. Remove from heat, then whisk in vanilla and powdered sugar.

Once brownies are pulled from the oven, pour hot frosting over bars immediately. Spread to smooth, if needed. Cool 5-10 minutes before cutting into pieces and serving.